Green Chickpea Pesto Penne Pasta Salad

with Roasted Peppers, Pine Nuts & Parmesan

Green Chickpeas – Nutrient Dense, Plant Based

This recipe is very easy to make and incredibly versatile. The possibilities are endless.

Make the Green Chickpea Pesto (see separate recipe here).

Serve family style in a big bowl for the entire family or friend to enjoy!

Recipe developed by Ned Bell, Executive Chef, Four Seasons Hotel Vancouver.


  • 454 Grams
    cooked paste (penne or other)
  • 2
    bell peppers, red and yellow
  • 1/4 Cup
    toasted pine nuts
  • 1/4 Cup
    parmesan cheese, grated
  • 2–3 Tablespoons
    extra virgin olive oil
  • 1
    lemon, juice and zest
  • 3 Tablespoons
    fresh basil, chopped
  • 1–2 Cup
    Heirloom style Windset Farms Symphony tomatoes, chopped
  • 1 Cup
    thawed Green Chickpeas


  1. In a pre-heated oven, chop 1 of each red and yellow bell pepper, toss with a little olive oil (1tsp) and a little sea salt and pepper. Roast the pepper for 15 mins until caramelized and charred.

  2. In a large stainless steel bowl, toss the pasta and the roasted bell peppers.

  3. Toss all the ingredients together in a large bowl with ¾ cup of the Green Chickpea Pesto (recipe link above.)

  4. Garnish with an additional 1 cup of thawed & fresh Green Chickpeas.